Sheet Pan Curry Butter Chicken w Sweet Potatoes and Tahini

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

1 1/2 pounds boneless chicken breasts or thighs

1/3 cup extra virgin olive oil

2 tablespoons red Harissa sauce

1 tablespoon yellow curry powder

2 teaspoons honey

kosher salt and black pepper

2 sweet potatoes, cut into bite-size chunks

1 1/2 cups chickpeas, drained

3 shallots, halved

1 head garlic, cloves lightly smashed

4 tablespoons butter, sliced

1 lemon, halved, then juiced

3/4 cup crumbled feta

3/4 cup green olives, smashed

2 cups mixed cilantro, dill, and or mint, chopped

1-2 pepperoncini, chopped

lemon tahini and sesame seeds

Instructions

1. Preheat the oven to 425° F.

2. On a large, rimmed baking sheet, toss the chicken with 2 tablespoons olive oil, harissa, curry powder, honey, and a pinch each of salt and pepper. Add the sweet potatoes, chickpeas, shallots, and garlic. Toss with 2 tablespoons olive oil, and season with salt and pepper. Arrange everything in an even layer, making sure not to overcrowd the pan. Add the butter and juiced lemons.

3. Bake for 30 to 40 minutes, tossing halfway through cooking until the chicken is cooked and the potatoes are tender.

4. Meanwhile, combine the olive oil, lemon juice, olives, mixed herbs, and pepperoncini.

5. Remove the charred lemon and garlic cloves from the baking sheet. Finely chop 1/2 the lemon, discarding any seeds. Chop the garlic. Add both to the olives. Season with salt and pepper.

6. Break the feta over the chicken, then add the olive mix. Drizzle with tahini and sesame seeds. ENJOY.

Notes

Lemon Tahini: combine 1/2 cup tahini, 1/4 teaspoon paprika, and 2-4 tablespoons of lemon juice. Add 1/4-1/2 cup water to thin. Season with salt.

Nutrition

• Calories: 540 kcal